This hearty, no-fuss red red recipe is an African-style black-eyed pea stew. Rustic yet flavorful and simple with tomatoes, it’s enjoyed widely throughout Ghana and the rest of West Africa.
Here, in the United States, black-eyed peas are best known in the South as a good luck and prosperity meal. In Africa, it is an everyday, year-round meal, used in all forms, ground, dried, and fresh. They’re a good source of protein and, may I add, very affordable.
Lately, there has been more interest in them, and many home cooks and chefs are transforming these nutritious legumes into exquisite meals. Don’t quote me on this, but rumor has it that the red palm oil and tomato sauce are why we call it red red.f
These beans always make everything better for me, especially after a rough week. I happily eat them for breakfast with puff puff (one of my all-time comfort breakfasts) or serve them with fried plantains for lunch. When I’m on a health kick, I grill or roast the plantains. Their mild taste, smooth texture, and slightly smoky flavor complement their meaty flavor. And they really do have a nice bite compared to other beans.
Are They Peas or Beans?
For those who get upset when we call these little guys beans, let’s set the record straight. Black-eyed peas are, in fact, beans. True peas, though still part of the legume family, are a different genus.
That means, if you can’t find them where you are, you can make this recipe with black, red, white, or any other type of bean you have on hand. Just don’t forget to adjust the cooking time.
How to Make African Stewed Black-Eyed Peas
- Soak the black-eyed peas for 6-8 hours or overnight. Drain and rinse. (Photos 1-2)
- Simmer the beans, covered with water, until tender. They usually take 50-60 minutes on the stovetop and 8-12 minutes in a pressure cooker.
- Drain the cooked beans and set aside. If using canned beans, start from here.
- Sauté the onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, tomato paste, ginger, garlic, paprika, and bouillon. Cook while stirring for about 60 seconds. Toss in the dried crayfish and simmer for 10-15 minutes, adding water or stock as needed to prevent burning. Continue to cook the sauce, stirring occasionally. (Photos 3-4)
- Add the beans, green onions, and remaining stock or water, and simmer for another 10-15 minutes. (Photos 5-6)
- Serve: Adjust seasonings, add water if it’s too thick, and enjoy!!!
Recipe Notes
- While I absolutely love smoked meat or fish in my beans, it’s more about the flavor than protein. So if you can’t get it, smoked paprika will replace the flavors that are missing.
- I couldn’t resist the crayfish, but you can replace it with mushroom powder for a vegan version.
- Dried shrimp will work if you can’t find crayfish.
What Goes With Red Red Stew
Serve stew with a plate full of white rice, a side of fried plantains (a must), avocados, and boiled or pounded yams make a complete meal. For a non-traditional meal, try Southern cornbread and collard greens.
More Black-Eyed Pea Recipes to Enjoy
Watch How to Make It
[adthrive-in-post-video-player video-id=”25KfoV5l” upload-date=”2019-04-25T14:02:31.000Z” name=”Red Red” description=”Red Red Recipe- A hearty tasty and no fuss vegetarian black-eyed peas stewed beans- African Style.”]
This blog post was originally published in December 2016 and has been updated with additional tips, new photos, and a video.
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Prep: 20 minutes
Cook: 1 hour 30 minutes
Soaking Time: 8 hours
Total: 9 hours 50 minutes
African
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Rinse dried black-eyed peas, picking through and discarding any foreign objects. Add them to a large pot, covering them with 3-4 inches of cold water. Cover and let them soak for 6-8 hours or overnight.
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Drain the soaked beans, rinse, and place them in a Dutch oven or pressure cooker. For the Dutch oven, cover the beans with fresh water and simmer until tender (adding water as needed to prevent burning). They usually take 50-60 minutes on the stovetop. For the pressure cooker, follow your pressure cooker instructions. They’re usually done in 8-12 minutes.
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Drain the cooked beans and set aside. If using canned beans, start from here.
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Heat the oil in a large saucepan over medium heat until shimmering. Sauté the onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
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Add tomatoes, tomato paste, ginger, garlic, paprika, and bouillon. Cook while stirring for about 60 seconds.
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Toss in the crayfish and simmer for 10-15 minutes, adding water or stock as needed to prevent burning. Continue to cook the sauce, stirring occasionally.
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Finally, add the beans, green onions, and remaining stock or water, and simmer for another 10-15 minutes.
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Adjust seasonings, add water if it’s too thick, and serve.
- Red palm oil is NOT the same as the controversial palm oil used in ultra-processed foods. However, if you want a lower fat content, feel free to reduce the quantity or omit it altogether.
- How long it takes to cook beans depends on their age, your altitude, and your stove temperature. The fresher the beans, the faster they cook.
- There is quite a debate about when to add salt. I’ve tried it three ways: soaking, cooking, and after. And honestly, I prefer adding it to the soaking water. The beans cook up tender and flavorful, but feel free to add salt when you want.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 200g| Calories: 197kcal (10%)| Carbohydrates: 27g (9%)| Protein: 11g (22%)| Fat: 6g (9%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 2g| Cholesterol: 9mg (3%)| Sodium: 513mg (22%)| Potassium: 572mg (16%)| Fiber: 5g (21%)| Sugar: 5g (6%)| Vitamin A: 950IU (19%)| Vitamin C: 6mg (7%)| Calcium: 56mg (6%)| Iron: 4mg (22%)
Course: Main
Cuisine: African
Diet: Gluten Free
